Street Corn Pasta Salad
This Street Corn Pasta Salad is loaded with grilled chicken, sweet corn, tender pasta, Cotija cheese, jalapeños, and a creamy chili-lime dressing. It's a fresh, protein-packed meal that's perfect for meal prep, summer cookouts, or easy weekday lunches.
Servings 6 servings
Calories 342kcal
Ingredients
- 1 1/2 lbs thinly sliced boneless skinless chicken breasts
- 1 tbsp avocado oil
- 12 oz high-protein pasta ,any small noodles work
- 2 cups corn, frozen or canned
- 2 jalapenos, finely diced
- 1/2 red onion, diced
- 1/2 cup cotija cheese, crumbled
- 1/3 cup fresh cilantro, chopped
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
For the sauce
- 1/2 cup plain greek yogurt
- 1/3 cup mayo
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions, then drain and rinse with cold water to cool completely and set aside.
- Season the chicken with salt, pepper, and chili powder on both sides.
- Heat a large skillet over medium heat, then add 1 tbsp of avocado oil.
- Add the chicken to the pan and cook for about 5 minutes per side, until the internal temperature reaches 165. Once done, remove from the pan and set aside on a plate to rest before slicing into bite-sized pieces.
- In a medium bowl, whisk together the Greek yogurt, mayo, lime juice, chili powder, smoked paprika, and onion powder until smooth and creamy.
- In a large bowl, add the cooled pasta, cooked & cubed chicken, corn, jalapenos, red onion, cotija cheese, and cilantro.
- Pour the sauce over the pasta mixture and toss until everything is well coated.
- Taste and add additional salt, pepper, or lime juice as needed.
- Cover and refrigerate for at least 30 to 60 minutes before serving for the best flavor.
Nutrition
Calories: 342kcal | Carbohydrates: 33g | Protein: 9g | Fat: 20g | Fiber: 5g